Sweet potato & chickpea filo rolls
2
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 18 • Difficulty: Easy
Ingredients
Sweet potato, raw
500 g, peeled & cut into 1 cm pieces
Calorie controlled cooking spray
4 spray(s)
Paprika
1 teaspoon(s), level
Chilli Powder
½ teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Onion
2 large, cut into thin wedges
Garlic
2 clove(s), crushed
Chickpeas, cooked
1 can(s), large, drained
Filo Pastry
6 sheet(s), large
Vegetable Oil
1½ tablespoon(s)
Poppy Seeds
2 teaspoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Put the sweet potatoes into a roasting tin and mist with cooking spray.
2
Add the smoked paprika, chilli powder, ground cumin, ground cinnamon, onion and garlic to the pan. Season, toss together and roast for 30 minutes.
3
Add the chickpeas to the tin and roast for 5 minutes. Tip into a bowl then lightly mash so the mixture holds together, but is chunky.
4
Lay 2 sheets of filo pastry alongside each other, overlapping by 10cm. Brush with ½ tablespoon vegetable oil, top with another 2 sheets of filo, brush again with ½ tablespoon vegetable oil, then lay a final 2 sheets of filo on top. Spoon the filling along one of the long edges of filo and brush the rest of the pastry with ¼ tablespoon vegetable oil.
5
Roll into a sausage shape, then brush the top with ¼ tablespoon vegetable oil and scatter over 2 teaspoons poppy seeds. Cut into 18 rolls and put on the tray. Bake for 15 minutes then serve.
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